Avocado and corn tacos

Avocado and corn tacos

SERVES 4

These are fun – fun to eat, fun to make, fun to draw (maybe?) or look at. The avocado and corn salsa is a great base that you can adapt – try adding pieces of chicken or a small pinch of chilli powder or flakes.

INGREDIENTS
•corn cobs
2 large avocados
½ cucumber 1 tsp flaky salt
Good grind of black pepper 2 Tbsp extra virgin olive oil Juice of ½ lemon
8 or 10 soft corn tacos

1 Bring a large pot of water to the boil. Peel the husks from the corn and cook the corn cobs for about 5 minutes until they are soft. 2 Drain the corn into a colander in the sink and leave until cool enough to handle.
1Once cool, remove the corn kernels by holding each cob upright on a chopping board and carefully slicing with a knife down between the kernels and the core. This is a tricky job, so you might need to ask for help. Put the corn kernels in a bowl.
2Scoop the avocado flesh out of the skin with a spoon and cut it into roughly 1cm cubes. Wash the cucumber and cut it into pieces of a similar size and shape. Add the avocado and cucumber to the bowl with the corn, then add the salt, pepper, oil and lemon juice. Taste for seasoning.
3Prepare the tacos according to the instructions on the packet – generally this involves dipping them in water then heating in a pan.
4Stack the tacos on a plate next to the bowl of corn avocado salsa, and let everyone fill their own tacos.

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